Memories of my childhood pops up , when myself and my Achachen (Dad) used to go to fish market,we would first take a walk around the market to see the ” catch of the day” and buy the fresh fish available there , probably fish which is alive , once we reach home , he would place these in a bucket half filled with water and the poor fish would get an extra survival period as we kids enjoy watching them swim in that small space.
Bought these mussels from a Mexican store here , though Soccer man was against buying these as its difficult to clean and lot of mess too , I insisted on buying’em as I love shell fish 🙂
Recipe here is a traditional way of cooking shell fish in Alleppey.
Mussels – 1 pound / 3/4 kg
Kokum/kudampuli – 2 to 3 pieces (optional )
Shallots – 5no’s crushed
Green chili – 2 no’s crushed
Garlic – 3-4 cloves crushed
Ginger – a small piece crushed
Coconut oil – for frying (2 to 3 table spoon )
Coconut – chopped pieces 1/4cup ( optional , I didn’t use these in this recipe )
Turmeric Powder – 2 tsp
Chilli Powder – 3 tsp
Coriander Powder – 1 tsp
Curry leaves – 1 spring
Onion – 1 medium
salt to taste
* Wash and clean the mussels and mix turmeric powder , kokum if you are using it , ginger , garlic , green chili, coconut chopped ,shallots and a tsp of coconut oil to it.Marinate for half an hour.
* Pour a little water (not more than 1/4cup) to the mussels and cook in low flame till the mussels are nicely cooked and there is no much water in the pot (takes almost 1/2 an hour to 45 mints) , add now the chopped onion and curry leaves and cook for another 5 mints mixing well , mussels may tend to stick to the bottom of the pan , sprinkle water to it and keep on mixing.
* Make a well/ a little space in the middle and add oil , when the oil heats up add coriander powder and chili powder and mix well. switch off the heat.
Enjoy this dish with Rice.